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This cheesy veggie stromboli is stuffed with mushrooms, spinach, and mozzarella cheese. It’s a little messy, so prepare to get your hands dirty!
Lots of you have been asking me for more meatless dishes, so I was excited to create this Mushroom and Spinach Stromboli. Stromboli is basically a stuffed pizza filled with whatever your heart desires. Some add meat and cheese, but I prefer using healthier fillings, like veggies. They are eaten hot and can be served as a main dish or an appetizer to share with friends. It’s perfect for parties and gatherings you want to eat appetizers for dinner. For one with meat, you’ll love this sausage and pepper stromboli.
One of the main differences is that a calzone is folded in half, and stromboli is rolled up, sort of like a pizza roll. According to Bon Appétit, calzones originated in Naples and the stromboli in Philadelphia.
This easy stromboli recipe is perfect to make ahead if you’re serving it as an appetizer for a party. Prep it up to a day in advance and under-cook it for 10 to 15 minutes. When you’re ready to serve it, cover it with foil and bake it until heated through.
Serve this Italian-stuffed bread with marinara sauce on the side for dipping. If you’re making it a meal, pair it with roasted veggies or a salad.
Your comments are helpful! If you’ve tried this healthy Mushroom and Spinach Stromboli recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
6
217.5 Cals
11 Protein
31.5 Carbs
6 Fats
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
This cheesy vegetarian stromboli is stuffed with mushrooms, spinach, and mozzarella cheese. It’s a little messy, so prepare to get your hands dirty!
If the dough is refrigerated let it rest to room temp 1 hour before starting.
Preheat the oven to 400F and set rack in the center of the oven.
Heat a large non-stick skillet over medium-low heat and add 2 tablespoons extra virgin olive oil, when hot add the mushrooms and onions, season with 3/4 teaspoon kosher salt and black pepper, to taste and cook, stirring until tender, about 5 minutes.
Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes.
Add garlic and cook 1 minute. Set aside to cool completely. (I usually place this outside in the winter to cool fast).
Spray a nonstick sheet pan with oil or line with a silicone mat.
With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.
Place the veggies over the dough leaving about 1 1/2 inch from the edge. Top with cheese.
Use the egg wash and brush along the edge of the dough.
Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.
Lay the bread seam side down on the prepared pan.
Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.
Bake 25 to 35 minutes, until golden brown on top and the dough is cooked on the end.
Remove from the oven and let it cool 5 minutes before slicing into 8 pieces.
Serve with marinara sauce on the side.
Serving: 1/8th, Calories: 217.5kcal, Carbohydrates: 31.5g, Protein: 11g, Fat: 6g, Saturated Fat: 1.5g, Cholesterol: 7.5mg, Sodium: 519.5mg, Fiber: 1.5g, Sugar: 3.5g
Keywords: appetizers, spinach and mushroom stromboli, stromboli, stuffed bread, vegetarian appetizers
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